New England Pulled Pork

Malinda Coletta


Next Saturday will participate in the annual Harvest Festival to benefit St. Pius V School in Providence, RI. This will be our third year with our booth “Hog Heaven”. A friend of ours who is in the meat business generously donated 125 pounds of boneless pork shoulder (or butts) the buns were donated by a local bakery and we bought all the ingredients for the BBQ sauce so 100% of the proceeds went to the school! Last year we raised $700+!!

I call this new england pulled pork - since it is VERY different than the southern style and pleases a New Englanders Pallet.

The dry rub and BBQ sauce can be stored and used as needed.

★★★★★ 2 votes
15 Min
12 Hr


1 gal
zest and juice limes
1/2 c
tequila or triple sec
3/4 c
cider vinegar
2 Tbsp
1 Tbsp
allspice, ground
2 tsp
2 tsp
2 tsp
chili powder
1 c
brown sugar


1Mix all the above ingredients allow to sit in a fridge for one day. Re-bottle in the empty ketchup bottles - you will need one extra! Store in refrigerator for up to 6 months.
2Our dry rub consists of

4 Cups of Brown Sugar
1 Cup Kosher Salt
¾ Cup of Cinnamon
2 Tablespoons of Allspice, Onion Salt and Chili Powder
1 Tablespoon of Cumin

Rub this on the pork butts - this will keep well in a tupperware type container.
3The meat is smoked in a wood smoker for about 10 - 12 hours. Removed from the smoker, pulled and served on a bulky roll or in a dish with lots of the homemade BBQ sauce

About New England Pulled Pork

Course/Dish: Pork
Recipe For: The Best Pulled Pork